Share

EFFECTS OF ADDITIONS, IRRADIATION AND HEATING ON THE ACTIVITY OF TRIMETHYLAMINE OXIDASE IN FROZEN STORED MINCED FILLETS OF WHITING.

Author(s) : DA PONTE D. J. B., ROOZEN J. P., PILNIK W.

Type of article: Article

Summary

FISH FLUID WAS OBTAINED BY CENTRIFUGING MINCED FILLETS OF WHITING. WHEN THE FISH FLUID OR MINCE WAS HEATED FOR 1 MIN AT 353 K (80 DEG C) OR MORE, THE PRODUCTION OF DIMETHYLAMINE AND FORMALDEHYDE CEASED. XANTHAN WAS THE ONLY ONE OF THE HYDROCOLLOIDS STUDIED (PECTINS, CARRAGEENANS, ALGINATES, LOCUST BEAN GUM AND CARBOXYMETHYL CELLULOSES), WHICH SHOWED A SIGNIFICANT REDUCTION OF TMAO-ASE ACTIVITY. A LOW DOSE OF IRRADIATION (300 KILORAD) DID NOT CHANGE TMAO DEGRADATION.

Details

  • Original title: EFFECTS OF ADDITIONS, IRRADIATION AND HEATING ON THE ACTIVITY OF TRIMETHYLAMINE OXIDASE IN FROZEN STORED MINCED FILLETS OF WHITING.
  • Record ID : 1986-1965
  • Languages: English
  • Source: J. Food Technol. - vol. 21 - n. 1
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing